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Seating at the spotted pig is available on a walk-in basis only. We will seat you as soon as we have a table, but
while you are waiting, we have two bars and are in a lovely neighborhood that is great to walk around in.

Parking can usually be found on streets in the neighborhood. There are two parking lots: one on West 11th Street between Greenwich and Washington Streets, and another that's even closer on Greenwich Street.

This varies greatly, but come in for lunch where you never, or hardly ever have to wait. 7pm-10pm is usually the busiest time. You can always call ahead that evening and speak with our host, who will let you know how busy we are. If you are in the neighborhood, you can stop by and give your name and phone number to the host, who will call you when a table becomes available. The hosts have maps of the neighborhood if you would like to check out the West Village. We encourage people to dine at the bar and columns where we also serve the full menu.

The Spotted Pig can seat complete tables of 6 or less on a walk-in basis only. We do not take reservations for groups of any size. If you are interested in hosting a private event, please contact our Events Manager to discuss options. You can email events@thespottedpig.com for more information.

TEAM

April Bloomfield

Chef & Co-owner

April Bloomfield has spent most of her life in the kitchen and had the pleasure of working with some of the most revolutionary chefs before taking on a kitchen of her own. A native of Birmingham, England, April began her culinary studies at Birmingham College. From there, she went on to hone her craft through cook positions in various kitchens throughout London and Northern Ireland, including Kensington Place and Bibendum. It was under the guidance of Ruth Rogers and Rose Gray at The River Café where she learned to appreciate the beauty and simplicity of food.

Before moving to New York, April spent the summer of 2003 in Berkeley, California at the legendary Chez Panisse. In February 2004, April and restaurateur Ken Friedman opened New York City's first gastropub, The Spotted Pig. Under April's direction, The Spotted Pig has earned one star from the Michelin Guide for seven consecutive years, and since 2010, April & Ken's The Breslin Bar & Dining Room also earned one star two years in a row in the esteemed guidebook. As Food & Wine Magazine's "Best New Chef," April continues to receive widespread attention for her food. In fall 2010, she and Ken opened The John Dory Oyster Bar, which joined The Breslin at New York's Ace Hotel and earned a glowing, two-star review from the New York Times. April's first cookbook, A Girl and Her Pig, was published by Ecco in April 2012.

Ken Friedman

Co-owner

Friedman wasn’t always a restaurateur. A Los Angeles native, he attended UC Berkeley where he discovered San Francisco’s lively music scene. The young Friedman left college to pursue a full-time career in music as a concert promoter, first independently and then working for the legendary Bill Graham. He moved to London to manage bands such as The Smiths and UB40, and then eventually found himself in New York City, working with the renowned Clive Davis at Arista Records.

When Friedman turned 40, he decided to make a career change, and friends suggested that he think about opening a restaurant. It seemed a natural fit; Friedman spent many nights frequenting New York City’s best restaurants while entertaining his clients, and friends continually offered to invest in his first project, sure that it would be a success.

They were right. In February 2004, he opened New York City’s first gastropub with chef April Bloomfield. The Spotted Pig has earned one star from the Michelin Guide for seven consecutive years and, in 2010, Friedman and Bloomfield’s The Breslin Bar & Dining Room has also earned one star two years in a row in the esteemed guidebook. In fall 2010, the duo opened The John Dory Oyster Bar, which joined The Breslin at New York’s Ace Hotel and recently earned a glowing, two-star review from The New York Times.

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News & Events

BOOK YOUR EVENT AT THE SPOTTED PIG

THE SPOTTED PIG CELEBRATES PRIDE!

Chef April Bloomfield's A Girl and Her Greens - Now Available

BOOK YOUR EVENT AT THE SPOTTED PIG

Do you have an event coming up this Fall? Let us do what we do best and help you make it a night to remember! Dates from August through December are starting to fill up, so email events@thespottedpig.com to get your party started.

THE SPOTTED PIG CELEBRATES PRIDE!

Sunday, June 26th is NYC's Pride Parade, and The Spotted Pig is celebrating in style! Join us starting at 6:00pm that day for our Pride Party, featuring amazing food, drink specials, and our very own ice luge!

A portion of the proceeds from our Pride Party will go to the National Compassion Fund, to assist the victims of the Pulse nightclub shooting in Orlando.

Chef April Bloomfield's A Girl and Her Greens - Now Available

From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes.

A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating.

Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.